Peppery Cheese Stars

I always lean towards the savoury and these will certainly perk up any cheese board or table. The star shape gives them a bit of a festive flare, last year I made these into circular shapes, however cutting them into any shape will do. I added maple flavouring because I couldn't resist, must be a Canadian thing, plus it flavours so well with the cheddar cheese.   

Peppery Cheese Stars

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1 cup icing sugar (powdered sugar)

1 cup unsalted butter, softened

1 egg

1 1/2 teaspoons maple extract

2 1/2 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon salt

2 cups grated sharp cheddar cheese

1/2 cup grated parmesan cheese

1 to 2 teaspoons pink peppercorns, crushed and slightly ground

Preheat oven to 350ºF (180ºC). Line a baking tray with baking parchment paper. Set aside.

In bowl blend the flour, baking soda, cream of tartar, salt, cheddar cheese, parmesan cheese and ground peppercorns. 

In a large bowl beat together the icing sugar, butter, egg and maple flavouring until creamy. Fold the flour mixture into the butter mixture, in about 3 to 4 additions at a time until combined. Beat until a dough forms. The dough will be a bit soft and pliable, that is okay as it makes for easy rolling. Divide the dough in two round portions. I usually divide it into three.  

On a well floured surface and flour the rolling pin as well, roll out one portion of dough, at a time, to a 1/4 inch thickness. Use a star shaped cookie cutter or whatever cookie cutter shape you wish to cut shapes to the dough. Reform the bits of dough together and repeat rolling and cutting.    

Place the cut out shapes on the prepared baking tray and bake in the preheated oven for 5 to 9 minutes or until the edges are slightly golden. Repeat the same process with the second portion of dough. When cookies are done transfer to a wire rack to cool completely. 

Notes: You may refrigerate the dough, to firm it up, however I've been finding if I do what I call a 'flash chill' (placing the rolled cut out shapes on the prepared baking tray and popping the tray into the freezer for 1 to 3 minutes before baking) to chill up the dough works, for me, and is a method I have been using from time to time. You may adjust the amount of pepper you use or omit it all together according to taste. 

   

Have a Happy New Year everyone! - JD 

Cheese and Pink Peppercorn Shortbread

If something a bit more savoury is what you are after; then look no further than these, cheesy and slightly peppered shortbread that melt in your mouth. 

Cheese and Pink Peppercorn Shortbread

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approximately 30 cookies

2 2/3 cups (650ml) unbleached all purpose flour
1/3 cup cornstarch
1 to 2 teaspoons freshly ground pink peppercorns
1/2 cup grated parmesan cheese 
1/2 cup grated sharp cheddar cheese

1 1/2 cup butter, softened

1/2 cup caster sugar


Preheat oven to 350ºF. Line a baking tray with baking parchment paper. Set aside.

In a bowl, mix together the flour, cornstarch, ground peppercorns, and both cheeses. Set aside.

In a large bowl, using a wooden spoon cream the butter and sugar together. Gradually stir in the flour mixture to make a soft dough. 

Using a tablespoon round the dough and roll each spoonful into a ball with your hands, no larger than a walnut. Place the now formed balls onto the prepared baking tray... approximately 2 inches apart. Lightly press the tops with a floured fork or the floured bottom of a glass. 

Bake for 10 to 15 minutes, or until cookies are lightly golden brown on the bottom. 


Hope everyone has been having a good week. Doing all those last minute things that need to be done. - JD